Nitro Black Beer 4.3% Brewed to be our simple, everyday dark beer. Constructed from a base of British Maris Otter malt, as well as a selection of very dark malts. Hopped gently with Chinook. Austere, but inviting. ***No Growler Fills***

Imperial Coffee Honey Porter 8.3% Brewed with a bit of lactose sugar, oats and a complex array of specialty malts, as well as New Jersey blueberry blossom honey. Lightly hopped with Chinook and conditioned on single origin Awake Minds coffee from our pals from ReAnimator; this batch features a bean from the Yirgacheffe district of Ethiopia.

Oak Fermented Wheat Lager 4.3% Brewed with German Pilsner malt and a blend of raw & malted wheat. Fermented cool with our house lager yeast in one of our large oak foudres at the Dispensary, then cold conditioned in oak on just a touch of lemon juice for many moons.

Chamomile heavy Wheat Saison; Brewed in March of 2017 with a base of pilsner malt and raw wheat. Steeped with fragrant chamomile and primary fermented with our Magickal Saison yeast in a large oak foudre. Bottled in August of 2017. Indulgent, freeing, and zippy.

$19

$16

Summer

Grisette; Brewed in January of 2017 with a base of Pilsner malt, raw wheat, and malted oats, and hopped with classic American hops. Primary fermented with our Magickal Saison yeast in our of our new French oak foudres. Bottled in July of 2017. Life enhancing sun rays of delight.

$16

$18

Fall

Spelt & Wheat Saison; Brewed in April of 2016 with a base of malted wheat and spelt. Fermented with our Magickal Saison yeast in large format oak. Bottled in June of 2016. Mineral heavy kumquat boulder rolling at a steady pace.

Born from a need to experiment with pretty much every aspect of our brewing process, this initiative will present new processes, co-fermentations, and far out psychedelic results (hopefully!) season after season.

750mL. Bombastic and resourceful saison. Primary fermented in Vin Santo barrels and rested therein for many moons. Transferred out of barrels and refermented and conditioned on the same peaches used in Peach Endoused. Bottled in December of 2017.

$21

$15

Shimmering:

750mL. A crisp, classic yet modern Saison. Brewed in July of 2017 with German Pilsner malt and raw white wheat. Fermented with our Magickal saison yeast in a large oak foudre and dry hopped with the classic Hallertau Mittelfrüh and the modern Callista. New, but familiar.

$15

$21

Sticky Drippy Crystals

750mL. Our bright and pungent Local Wildflower Honey Saison. Brewed in early March of 2018 with malted and raw wheat as well as an enormous amount of New Jersey Wildflower honey from our forever comrades at Fruitwood Orchards. Primary fermented in stainless with our Magickal Saison yeast before being transferred for conditioning in a large French oak foudre atop our house mixed culture. Bottled in early May of 2018 and conditioned in the bottle before release. Man, there’s a ton of honey in this batch! It is absolutely singing with notes of ripe pineapple, white pepper, beeswax, juicy fruit, and dry Riesling.

$21

$19

Seht

750mL. Spelt Saison. Built from a base of barley and spelt malts, and a touch of raw wheat. Hopped with a heavy hand of Simcoe and fermented in a large oak foudre with our favorite mixed culture. Rested in the foudre for one year. Brewed in January of 2017.

$19

$36

Tom's Hands

750mL. Tom's Hands is Monk's Cafe's Twenty Year Anniversary Cuvee. The many threads that make up this blend are, on average, two years old and have fermented and then rested in white wine puncheons with a blend of our house microflora. The youngest and smallest thread is only one year old and has been conditioned atop roughly four pounds of peaches per gallon. The resulting blend is thoughtful and pungent, bright and refreshing.

$36

We are proud to offer a 10% discount on draft beer to service members with a valid Military ID